酵线菌絮凝的分型及其生理生化特性的研究

通过对４１０余株酵母菌进行絮凝测定，从中筛选到５株强絮凝菌。依据不同糖对其絮凝水平的抑制，将５株强絮凝菌分为Ｆｌｏ１型和ＮｅｗＦｌｏ型。对这两种絮凝型菌株的相关生理生化特性进行了研究。结果表明，Ｆｌｏ１型菌絮凝只受甘露糖抑制，它对高温（７０℃）、蛋白酶Ｅ、胰蛋白酶敏感，而对蛋白酶Ｋ、糜蛋白酶、Ｃａ＾２＋、ｐＨ有一定受性。ＮｅｗＦｌｏ型菌絮凝受甘露糖等多种糖抑制，它对高温（７０℃）、各种蛋白酶、Ｃａ

Distinction of yeast flocculent phenotypes and studies of the physiological and biochemical characteristics of yeast flocculation]

More than 400 yeast strains were examined for their flocculation, and five of them displayed strong flocculation. The 5 strains were divided into two groups which are Flo 1 and NewFlo phenotypes on the basis of their response to sugar inhibition. Related physiological and biochemical characteristics of the two phenotypes' strains were studied. The results showed that the flocculation of Flo 1 phenotype was only inhibited by mannose; it was sensitive to high temperature (70 degrees C), pronase E, trypsin, whereas tolerant to pronase K, chymotrypsin, Ca2+, pH; the flocculation of NewFlo was inhibited by many sugars, such as glucose, maltose, sucrose, mannose; it was sensitive to high temperature (70 degrees C), pronase, Ca2+, pH. The Calcium concentration and pH value of the optimum flocculaton of the Flo1 and NewFlo phenotypes strains were respectively 10 mmol/L-1 mol/L; 3.0-4.5.